Chocolate Peanut Butter Crunch Pear Snack Bites

DFTSI Chocolate Peanut Butter Crunch Pear Bites_6428Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth.  Not these.  They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.

Preparation: 5 minutes
Servings:  2
Ingredients: 4
Calories: 200/serving

Ingredients

1 medium pear
4 Tablespoons  PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)

Preparation

In a small bowl, mix PB2 with 2 Tablespoons of water.

Slice the pear into 8 -10 wedeges

Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.

Sprinkle with coconut and chocolate chips. Enjoy!

 

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Grilled Artichoke Frittata Squares

Grilled Artichoke Frittata Squares

Yield:   16 frittata squares
Cook Time:   35-40 minutes
These tasty protein-rich appetizers are delicious served fresh and hot from the oven but are also great served cooled, or after having chilled in the fridge. They also make a great on-the-go quick breakfast treat for those rushed mornings when made the night before.

Ingredients

  • 1 12 oz. jar Trade Joe’s grilled marinated artichoke hearts, chopped (approx. 1 cup) -Don’t forget to reserve the liquid
  • 3-4 green onions, diced
  • 1 garlic clove, minced
  • 4 eggs
  • 8 crispy crackers, (I like Ritz toasted original crackers) crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/4 cups of your favorite cheese, shredded (I use sharp cheddar cheese – approximately 8 oz.)
  • 2 tablespoons chopped fresh Italian parsley plus a sprig for garnish

Directions

Pour 1/4 cup of artichoke marinade into a skillet and set aside. Chop artichoke hearts into roughly 1/2-inch-sized pieces and set aside. Heat marinade in skillet and add onions and garlic. Sauté until onions are tender (about 3-4 minutes). Remove from heat.

In a large mixing bowl, whisk eggs until thoroughly beaten. Add crumbled crackers, salt and pepper, cheese, parsley, artichokes and onion and stir to combine.  Pour mixture into a 8×8-inch baking pan prepared with nonstick cooking spray) bake for 35-40 minutes or until set and very slightly browned on top. Allow to cool in pan, then cut into 16 bite-size squares.

Wild Mushroom and Thyme Frittata

Mushroom and Thyme Frittata
Wild Mushroom and Thyme Frittata

Ingedients

  • 2 tablespoons unsalted butter (plus a little for the dish)
  • 8 oz. Morel or Baby Bella mushrooms sliced
  • 1 ½ cup Havarti cheese shredded
  • ½ cup whipping cream
  • ½ teaspoon dry mustard
  • ¼- ½ teaspoon chopped fresh thyme leaves (Use only half as much if using  dried thyme instead of fresh)
  • 7-8 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

 

Preparation

Preheat oven to 325 degrees.

In a large frying pan over high heat, melt the 2 tablespoons of butter and add mushrooms. Cook stirring often until lightly browned, about 5 minutes.

Butter a 10 inch quiche pan and sprinkle cheese in the bottom.

In a small bowl, mix cream, mustard, thyme, salt and pepper.

Pour just half of the cream mixture over the cheese.

Top with mushrooms and eggs. Pour remaining cream mixture over the top.

Bake until eggs are set, about 35 minutes.

Serves eight.

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Artichoke Cheese and Rosemary Frittata

artichoke rosemary and cheese  fritatta

Artichoke Cheese and Rosemary Frittata

¼ cup chopped onions
1 jar (8oz) drained artichoke hearts, cut up
1 cup grated cheese (any kind you like, I like Sharp Cheddar & Monterey
Jack)
4 eggs
1/4 cup Bisquick
1 cup milk
½ tsp. fresh rosemary (or ¼ tsp. dried rosemary)
salt and pepper to taste
fresh shaved or grated Parmesean cheese (optional)

Directions: Continue reading

Basil Artichoke and Sundried Tomato Frittata

Basil Artichoke and Sundried Tomato Frittata

Basil, Artichoke and Sundried Tomato Frittata

 

Ingredients

6-8 eggs (I use 6 jumbo)
4 tbsp. sun dried tomatoes (not packed in oil)
1 clove garlic, minced
1/2 cup freshly chopped basil
1 cup artichoke hearts (optional)
1 tsp. olive oil
Salt and Pepper to taste

 Instructions Continue reading

Almond Coconut Granola

coconut almond granola

Almond Coconut Granola*

 

Ingredients

4 cups old fashioned oats

1 cup raw almonds

1/2 cup slivered raw almonds

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

5 tablespoon maple syrup

1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)

3 tablespoons honey

1 teaspoon vanilla

1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)

1/3 cup dried cranberries

1/3 cup chopped dried apricots

½ cup shaved coconut

 

Instructions

  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.
  3. In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.
  4. Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.
  5. Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.
  6. Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.

 *This is my version of a recipe I originally found at whatsgabycooking.com.

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